À la carte dishes and well-aged spirits hark back to the basics of the French restaurant. Terrine, consommé and lamb baked over fragrant grass are prepared as in years gone by. Crab baked in pie filling is an original recipe for a French classic. Forging a connection with wine, sauces are prepared with generous amounts of brandy or well cured sake. Working smoothly in sync, staff serve aged wines to guests’ tastes in a scene from the good old days.